Description
These Raspberry Jam Cookies are buttery, tender, and filled with sweet seedless raspberry jam in the center. Topped with a delicate almond-flavored powdered sugar glaze, these cookies offer a perfect balance of rich, fruity, and nutty flavors. Chilled dough ensures they bake up puffy and soft, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter, softened (2 sticks)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 cups all purpose flour + 3 tablespoons, spooned and leveled
Filling
- 1/2 cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- 1 & 1/4 teaspoons almond extract
- 2-3 teaspoons milk
Instructions
- Beat Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar until fluffy, about 2-3 minutes. Be sure to scrape the sides and bottom to incorporate all ingredients. If butter isn’t soft, beat it alone first until smooth, then add sugar and continue.
- Add Flavor and Salt: Add almond extract and kosher salt to the butter mixture and beat well to combine.
- Incorporate Flour: Gradually add the flour, beating until the dough forms a stiff ball. Avoid overmixing to keep the dough tender.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours, preferably 4 hours, to firm up. Dough can be chilled up to 48 hours or frozen for longer storage.
- Prepare for Baking: When ready, remove dough from fridge and let soften on the counter for 10-20 minutes. Line two baking sheets with parchment paper or silicone mats.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Shape Dough Balls: Once malleable but still cold, shape dough into balls about 1 tablespoon each, slightly larger than a 1-inch ball.
- Arrange on Baking Sheets: Space dough balls about 1 inch apart on baking mats.
- Create Wells: Press down the center of each ball gently using a clean chapstick tube, the handle of a wooden spoon (~3/4 inch across), or a cork, making a well about halfway down without breaking through.
- Check for Cracks: Patch minor cracks with fingers; if significant cracking occurs, let dough soften slightly then re-press wells.
- Prepare Jam: Stir raspberry jam in a bowl to smooth out lumps.
- Fill Cookies: Spoon 1/4 to 1/2 teaspoon of jam into each well, filling just to the top to avoid spillage during baking.
- Optional Chill: Chill the jam-filled cookies in the fridge for 15 minutes to maintain dough coldness for puffier cookies, or skip if dough is still chilled.
- Bake: Bake at 350°F for 12-14 minutes. Remove when edges begin to turn golden or just before, and jam is bubbling but cookies are not shiny.
- Cool: Let cookies set on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Make Glaze: Mix powdered sugar, almond extract, and 2 teaspoons milk in a small bowl. Add an extra teaspoon milk if glaze is too thick, or powdered sugar if too thin.
- Glaze Cookies: Drizzle glaze over cooled cookies and allow to set fully before serving.
- Enjoy Moderately: Try not to eat four batches all in one week to maintain balance!
Notes
- Softening butter properly is key to achieving fluffy dough; if unsure, beat butter alone first.
- Chilling dough improves texture and makes handling easier, but freezing is also an option for longer storage.
- Pressing wells carefully prevents jam leakage and keeps cookies intact.
- Adjust glaze consistency with milk or powdered sugar to get perfect drizzling texture.
- Use seedless raspberry jam to avoid seeds spoiling the smooth texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
